• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Beer Girl Cooks

Cooking & Craft Beer

  • Home
  • About
  • Recipes
  • Privacy Policy
  • What’s on Tap?

Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette, and Pistachios

January 30, 2015 by rachelle Leave a Comment

Jump to Recipe Print Recipe

Are you so tired of waiting for all the good shows to start up again?

 

FullSizeRender (10)

 

This winter hiatus is killing me.


 

6

 

Sons of Anarchy is over.

 

IMG_0702

 

OMG!  If you have not watched Sons?  You must!  Start at season 1 and just have some marathons. Sooooo intense.

 

Pastry FullSizeRender (5)

 

Nashville is coming sometime in February.  I have to watch Nashville on Poker Night because Chris calls it “Trashville” and he refuses to be in the same room when it’s on.

 

IMG_0704

 

This is also when I catch up on General Hospital.

 

IMG_0705

 

Don’t judge me.

 

IMG_0706

 

Game of Thrones?  I think the whole world is waiting for this one.  April?!?!  Seriously?  I think Tyrion is my favorite and can’t wait to see what happens with him.  And the dragons!   I really need must have a dragon!

 

FullSizeRender (9)

 

At least some of my regular lineup has returned.

 

FullSizeRender (12)

 

Criminal Minds (so creepy), L&O SVU (love Olivia),  and NCIS.  I like the new NCIS New Orleans too. Check it out.

 

FullSizeRender (14)

 

And Blue Bloods!  LOVE!

It may come as a surprise that a former Assistant Public Defender could love Blue Bloods.  I can’t help it.  I heart Tom Selleck.  I think I watched every episode of Magnum P.I.

Don’t judge me.

 

FullSizeRender (11)

 

I’m tired of waiting for good TV, so I made a Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette and Pistachios.

 

Print

Roasted Beet and Pear Tart with Honey Whipped Feta, Clementine Vinaigrette, and Pistachios

Ingredients

  • 3 large beets
  • 3-4 Tbs olive oil
  • 1 sheet puff pastry
  • 1 pear I used Anjou
  • 1/4 cup chopped pistachios
  • Honey Whipped Feta adapted from Ina Garten ingredients and recipe listed below
  • Clementine Vinaigrette ingredients and recipe listed below
  • Honey Whipped Feta:
  • 2 oz cream cheese
  • 4 oz feta
  • 2 Tbs honey
  • dash of salt and pepper
  • 1/2 cup olive oil
  • Clementine Vinaigrette:
  • juice and zest from 1 clementine 1/3 cup when using a juicer
  • 2/3 cup olive oil
  • 2 large basil leaves cut into ribbons
  • dash pepper
  • 1 clove garlic grated
  • 1 Tbs honey

Instructions

  1. Preheat oven to 400
  2. Toss beets in enough olive oil to coat, wrap in individual foil packets and roast on baking sheet at 400 until soft (about 1 - 1.5 hours depending on size), cool to handle
  3. Remove peel by rubbing with a towel, paring knife or rubbing while running under cool water
  4. Slice beets into 1/4 inch discs
  5. While beets are roasting prepare vinaigrette by combining all ingredients in a Mason jar and shake vigorously
  6. While beets are roasting prepare the Honey Whipped Feta.
  7. Combine cream cheese and feta in a food processor and pulse. Add olive oil, honey, salt and pepper and pulse until combined
  8. Cover a baking sheet with parchment paper
  9. Unfold puff pastry and lay flat on parchment
  10. Score a 1/2 inch perimeter around the outside edge of the pastry, careful not to cut all the way through
  11. Use a fork to prick the inside of the pastery all over -- this allows the outside to puff out and the inside to stay flat
  12. Lay beets flat on the inside of the pastry
  13. Cut pear into 1/4 inch slices and lay on top of the beets
  14. Bake at 400 for 20-22 minutes
  15. Add feta to a zip top bag, cut a small (ish?) piece of the corner of the bag and add to beet tart in a design that blows your dress up
  16. Drizzle with Clementine Vinaigrette
  17. Toss pistachios on top
  18. Garnish with Clementine Zest

Related Posts

  • Roasted Beet Goat Cheese Tart
  • Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette
  • Honey Roasted Peaches with Mascarpone
  • Roasted Beet and Goat Cheese Risotto

Filed Under: Archives

Previous Post: « Brussels Sprouts with Roasted Chestnuts and Cider Vinaigrette
Next Post: Kale Chips — Parmesan and Spicy »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

logo
Food Advertisements by
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

Subscribe to our mailing list!

logo
Food Advertisements by

Search

logo
Food Advertisements by

Footer

 
 

Beer Girl Cooks is a website designed for cooking with craft beer for adults over 21. Please do not serve alcohol to minors.

Copyright © 2023 · Development by Grace and Vine Studios